Thai Mango Chicken Curry

Serves: 2

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

• 1 Tablespoon Olive Oil

• 2 Cloves Garlic Minced

• 1/2 Teaspoon Fresh Ginger Minced

• 1/2 Red Chilli Minced

• 1 Small Onion Finely Sliced

• 1 Chicken Breast Diced (1 inch)

• 3 Tablespoons Thai Red Curry Paste

• 200ml Coconut Milk Full Fat

• 1/3 Cup Chicken Broth

• 1 Mango Pureed

• 1/2 Tablespoon Fish Sauce

• 1 Kaffir Lime Leaf

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Directions

1. Heat oil in a skillet over medium high heat.

2. Add garlic, ginger, chilli and onion and sauté until the onion is starting to soften.

3. Add chicken and cook until white all over but still raw inside.

4. Add curry paste and sauté for 2 minutes until fragrant.

5. Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaf.

6. Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.

7. Serve over rice, garnished with coriander, wedges of lime and slices of red chilli, if desired.